DIY Minced Garlic / Crushed Garlic

If you LOVE garlic as much as I do, this DIY minced garlic preparation will become your new favorite kitchen trick!

Have you ever bought crushed garlic in a jar? It’s off colored, soaking in water, full of preservatives, and lacking in flavor. Of course nothing will ever beat the pungent punch that fresh minced garlic provides, but if you use garlic on a regular basis then you’ll appreciate the convenience of reaching into the fridge for a jar of real garlic and never look back at the bottled stuff again.

But the best part is, it saves you tons of time down the road. I hate the hassle of peeling and chopping garlic every time I need it (which is… well, every time). That’s why I love buying my garlic in bulk from Costco, which offers fresh pre-peeled premium garlic-y goodness in a 3 lb. bag. This is one of my favorite things, ever.

Of course even I, a mere mortal, can’t polish off a 3 lb. bag of garlic fast enough. Which is why I’m so glad that my family passed down this little Indian trick for always having minced garlic on hand. This garlic paste last in the fridge for months without losing its potency or changing color, and the rest of it can be easily frozen and defrosted when you’re in need of more.

The process is super simple: buy fresh peeled garlic (or wait for a great sale, and buy garlic in bulk and peel it yourself), and toss it in a food processor with oil and salt and give it a buzz. That’s it!

The oil and salt help preserve the garlic, and you can use any oil of your choice. I choose avocado oil since I mostly use my garlic in stir-frys, so it’s good to consider an oil with a high smoke point. If you’d like to use olive oil, I would select a light olive oil which can withstand higher heat and has a neutral flavor (not EVOO).

Keep in mind, since the salt is essential for preserving the garlic, you may need to adjust your dish’s seasoning since you will get some saltiness from this garlic paste itself.

One thing I really love about this DIY minced garlic preparation is that you can mix it up any way you like. Sometimes I toss in some Thai chilis to make a chili-garlic paste, saving prep time down the line. And, you can actually use this salt & oil preservation method on other refrigerator staples like ginger or lemon grass paste.

Another great benefit is that as you grind the garlic you have control over how fine it’s chopped (use the pulse button to get different degrees of chop). Whenever I do this process, I like to do half of the batch as a fine paste and the other half as a rough chop (because who doesn’t love biting into a burst of garlic, right!?).

Once it’s chopped up, place it into clean glass jars and top it with additional oil (the part that touches the air is subject to mold, go ahead and submerge it).

And that’s it! You can use it in any and all recipes that call for minced garlic, crushed garlic, or garlic paste. I love using it in Thai dishes, like my special Vegan Pad Ka Prao (Chili-Garlic Tofu). Mmmm.

Consider this a public service – helping the masses have garlic at an arm’s length, sleeping comfortably at night knowing that they have a year’s supply snuggly nestled at the back of their freezer. You’re welcome America.

Don’t take my word for it! Stock up on REAL garlic, and be ready to have this ever ready minced garlic become your secret weapon for all of your favorite dishes.

This quick and easy method is a great way to chop and prepare garlic in bulk, and can be applied to other staples like ginger, chilis, and lemon grass. Make sure to use a clean glass jar, and your garlic should keep for months in the refrigerator and well over a year in the freezer!

Author: Sanjay

Recipe type: Preserves

Ingredients

3 cups of whole garlic, peeled

½ cup oil of your choice, plus extra for topping

1 tbsp salt

Instructions

Wash and air dry your glass jars, and set them aside (wide-mouth mason jars work great for this, because they are freezer safe)

Purchase a bulk bag of pre-peeled garlic, or purchase fresh garlic gloves and remove them from their skins. If you decide to wash them (I don't), make sure you let them dry thoroughly before processing.

Place your peeled garlic into a food processor 3 cups at a time, and add the oil and salt before giving it a quick few pulses. Pulse depending on how fine you want it (garlic paste vs. minced garlic), scraping down the sides as you go.

Place processed garlic in your dry jars, leaving about a half inch space to top with oil and allowing space for expansion during freezing. Place extra bottles of garlic in your freezer for later use, and enjoy immediately from the refrigerator otherwise.

Notes

Always use a clean dry spoon when using this garlic to prevent contamination and mold growth.

As you use the garlic, add additional oil to prevent mold (just enough to cover the top). If mold does occur, it is safe to remove it with a clean spoon and top with additional oil.

3.5.3208

PS. I use this DIY minced garlic in everything, and sometimes I just eat it raw straight out of the jar. Please don’t judge me.

Comments

Yes, in the fridge it can last 3-6 months (although I never know because I use it so fast!). In the freezer you can keep it for much longer (maybe 18-24 months, if not longer). I usually make a big batch and get about 4 mason jars worth – I keep one in the fridge for immediate use, and place the remaining 3 in the freezer and pull them out as needed. It’s super handy 🙂

Is there a risk of botulism with this method? I’m really wanting to mince and store my own garlic as I’m not a fan of the bland, minced garlic you can purchase in store and have been doing a lot of research. Botulism growth is something that I see frequently pop up. Have you ever had any issues or do you have any concerns with this when it comes to your specific recipe?

Yes, as with any pickled food, there is a risk of mold growth due to cross contamination, excess moisture, or airborne contamination. However, here are my tips for preventing that. I always use a clean DRY spoon when dipping into the jar for garlic.

It’s important to keep water and air out as much as possible to prevent the growth of mold.

This means closing the jar tightly between uses (don’t leave it open on the counter while you prep) to prevent airborne spores to enter the jar. In the same vein, as you use the garlic and the top layer of oil decreases, its always a good idea to pour a little oil on top to seal off the garlic and prevent it from being exposed to air.

When I process a batch of garlic, I end up with 5-6 small mason jars worth, so I freeze the bulk of the garlic and have not experienced any spoilage in those jars, but with that said you should not keep the frozen garlic for more than a year as an extra precaution (although I have personally kept some for 18-24 months and have not experienced any issues).

It’s a good idea to dispose of any preserved garlic at the first sign of mold growth. But in my personal experience, I have not experienced this as long as the garlic is protected from the aforementioned water and air, and the oil is constantly replenished. Best of all, the flavor stays as fresh as the day it was crushed, so hope you give it a try!

Hi Laura, those are great ideas. TBH, that seems like a bit more work for me, and I love the idea of just tossing them in the freezer – however, I should give the canning/sealing method a try, as my freezer is getting a bit too crowded these days. Thanks for the suggestion.

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Welcome to My Blog!

Hi, I'm Sanjay and I recently started this blog to combine my passions for vegan food + all things internet. I'm excited to share some of my favorite vegan (and sometimes healthy) recipes with you, all while improving my food photography and blogging skills along the way! Check out my recipes, and let me know what you think.

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